314 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



Judging by the experience of the past few years, it should 

 be possible to produce litchis commercially in southwestern 

 Florida (the Fort Myers region), where there is relative freedom 

 from frost and where the soils are deep and moist. It is doubt- 

 ful whether there are any localities in southern California 

 adapted to commercial litchi culture, but trees have been 

 grown at Santa Barbara and in the foothill region near Los 

 Angeles (Monrovia, Glendora). While the dry climate and 

 cool winter weather of California are unfavorable, it seems prob- 

 able that litchis may be grown on a small scale in this state, 

 if planted in sheltered situations and given protection from 

 frost for the first few years. 



Because of its value as an ornamental tree, the litchi is rec- 

 ommended for planting in parks and gardens. It grows to an 

 ultimate height of 35 or 40 feet (less in some regions), and forms 

 a broad round-topped crown well supplied with glossy light 

 green foliage. The leaves are compound, with two to four 

 pairs of elliptic-oblong to lanceolate, sharply acute, glabrous 

 leaflets 2 to 3 inches long. The flowers, which are small and 

 unattractive, are borne in terminal panicles sometimes a foot 

 in length. They are said to appear in northern India in Feb- 

 ruary and in China during April. The fruits, which are produced 

 in loose clusters of two or three to twenty or even more, have 

 been likened to strawberries in appearance. In shape they are 

 oval to ovate, in diameter 1J inches in the better varieties, and 

 in color deep rose when fully ripe, changing to dull brown as the 

 fruit dries. The outer covering is hard and brittle, rough on 

 the surface and divided into small scale-like areas. The seed is 

 small, shriveled, and not viable in some of the grafted varieties ; 

 in seedlings it is as large as a good-sized castor-bean, and glossy 

 dark brown in color. Surrounding it and separating from it 

 readily is the flesh (technically aril), which is white, translucent, 

 firm, and juicy. The flavor is subacid, suggestive of the Bigar- 

 reau cherry or (according to some) the Muscat grape. 



